Yesterday I mentioned that April was Grilled Cheese Month and I gave you a phenom recipe for a Peach & Red Pepper Jelly Grilled Cheese. Well, you didn’t think I could leave it at that, did you? When M & I did a grilled cheese tasting night, that peach pie-like sandwich was the front-runner, but this super savory concoction also held a special place with our tastebuds. Plus, with my Irish heritage & M’s Austrian background, I thought this combination was quite fitting and a perfect marriage of two cultures just like ours – awwww (ba dum bum kushhh!)

My first version used red cabbage but, although it was really pretty, it turned out far too bland and didn’t really highlight Kerrygold’s wonderful Cheddar made with Irish Stout. This version, however, is everything you love about beer & pub food in one handy dandy sandwich. The “sour” kraut & crunchy tart apple is truly satisfying with the creamy beer-laced cheese. And what could be better than putting it on rye?

So, hats off to April, for being the Grilled Cheese month. I love you even more now and I will be back again to celebrate next year.

Want to make the perfect grilled cheese? Read my tips for making the best grilled cheese HERE.

Irish Stout Grilled Cheese with Sauerkraut & Apple

www.barbaracooks.com

Servings: 2• Size: 1 sandwich • Weight Watcher Points+: 13

Calories: 489 • Fat: 21g • Carbs: 52g • Fiber: 5g • Protein: 24g

Sugars: 17g • Sodium: 1070mg • Cholesterol: 50mg

Ingredients:

4 slices rye bread

2 teaspoons butter

2 teaspoons stone-ground mustard

4 ounces Kerrygold Dubliner with Irish Stout, shredded

1 Granny Smith apple, cored & sliced

1/3 cup Sauerkraut

Dash ground black pepper

Directions:

Heat a skillet over medium-low heat. Butter one side of each of the bread slices with the butter (it doesn’t take much!) Spread the mustard on the other side of 2 of the bread pieces and place them butter side down in the skillet. Top them with half the cheese, then the sauerkraut, apples and black pepper and sprinkle the remaining half of the cheese on top. Top each sandwich with the remaining bread slices, buttered side up.

When the sandwiches begin to brown and crisp up and the cheese melts, about 4-5 minutes, carefully turn them over with a spatula and cook an additional 4-5 minutes or until this side has browned and the cheese had melted.